Foil potatoes with butter are easy
this post was submitted on 13 May 2026
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Don't sleep on grilling vegetables. They generally need just a little oil but some don't even need that. I love doing a kebab with a variety of vegetables (mushrooms, peppers, zuccini, etc.) and sometimes steak. One of the best things to grill is corn on the cob. Just peel it and rub it in a little oil (olive is my favorite even though I eat it with butter) and put it straight on the grill. Wait until its looking juicy and its ready to eat. A little black or brown on a few kernels is great as well
For things like squash, zucchini, and especially eggplant, I like to cut them, salt both sides, and put them in the fridge for like an hour. Then come back to them, pat them dry, THEN add your oil/fat before grilling them. On eggplant in particular, it seems to cut the bitterness. On all of them. It makes them brown faster without getting soggy.
I have done that with Eggplant the one time made it. I know that's almost required with eggplants.
I usually salt my veggies a few minutes before I grill. But I should try the hour beforehand. I do it with meat (I sometimes do days with meat) so it should be easy to do with squash, zucchini, etc.
Toss some mushrooms and ~1.5" chunks of zucchini, red pepper, halloumi, with olive oil and your choice of seasonings (eg paprika, some herbs, lemon zest...) for some nice skewers
Beer brats (bratwurst) have them with mustard and sauteed onions.
Sausages. They just taste better/have a better texture when done on the grill. I've also got a pizza stone so I can use it for cooking home-made pizzas.
Burgers are a classic that are easy to do well, same with brats.
But with a nice gas grill you could master steaks in no time.
Chicken is the most difficult thing for me personally but with a thermometer and a bit of practice it's not hard. The cool thing about grills is pretty much everything you cook on it will taste better than the stove top alternative.
tri-tip steak, beer-can chicken, portobello mushrooms, ceder plank salmon
and you can use charcoal on a gas grill because propane flavor is bland
Gonna have to respectfully disagree with you about charcoal. Idk if it’s genetics or what, but the flavor that charcoal imparts has always tasted bitter and ashy to me.
“Taste the meat, not the heat” - Hank Hill
Thanks for reminding me about beer can chicken though! Completely forgot about it
actual charcoal or the henry ford briquet blackened sawdust type?
Apparently the latter… had no idea that’s what they were lol.
Looking back, most of my grilled food memories are from my dad and now that I’m trying it, I’m realizing he did a lot of stuff wrong. Under seasoned, over cooked, etc
I do lots of vegies. classics are zuchini (cut into slabs lengthwise), onion (quarters or rings together) mushroom, bell pepper quarters. Also eggplant (cut in discs), whole tomatos are really good grilled.
Getting into the more novel stuff:
also kabob is always good and pretty easy.
Slice, oil, and spice beets.
Turkey. Whole, in a pan. Keep some water in the pan for awesome gravy.
what a coincidence - we grilled out yesterday!
aside from veggie burgers, i'm echoing the top comment: don't sleep on grilled vegetables. peppers, zucchini, mushrooms, corn on the cob, eggplant, etc.
Oh hell yeah! But don't forget classics like asparagus & onions.
And I know it may sound strange but pineapple!
Seconding the pineapple, on a burger with the lot
My favorite thing to grill is Yakitori. You can use any type of protein like steak, chicken, pork, or even tofu and put it on a stick. Veggies like asparagus, scallions, baby bok choy, etc. are also good. For a good grill marinade & dipping sauce you can use a blend of soy sauce, brown sugar, chopped scallions, and fish or oyster sauce to get some moistness and caramelization.
You should also dry-brine your meat for peak texture about 1hr before for best results. saltyourmeat.com is a good resource for exact numbers
Merguez. Spicy Spanish sausages made from beef and/or lamb.